1 onion, chopped
1 medium head garlic, peeled and cut into 1 inch pieces
1/4 cup olive oil
1 teaspoon vegetable oil
1 tablespoon chili powder
2 teaspoons allspice seasoning
1 teaspoon crushed red pepper
2 cups chicken broth
1 clove garlic, minced
1 medium tomato, chopped
Place onion in a large saucepan and add 2 inches of water to cover. Mix together and let stand 45 minutes.
Heat oil in a large skillet, add onion and saute until golden brown.
In a mixing bowl, heat 2 tablespoons oil over medium heat. Stir in chili powder, 2 teaspoons red pepper and chicken broth. Reduce heat, and stir in garlic and tomato. Bring to a simmer.
Slowly stir curry sauce into chicken stock or stock. Cover with tomato, whisking all the while. Cover and simmer for 15 minutes, stirring once a minute. Remove chicken and discard skins. Chop chicken into 1/4 inch chunks last.
Return chicken to saucepan and add mayonnaise, dried oregano, salt, pepper and garlic to taste. Saute chicken over low heat for 15 minutes, stirring well. Reduce heat to medium, stir in parsley and shrimp; cook for an additional minute or so. Place soup in a pot, and stir in, soup, mayonnaise, oregano, salt, pepper and garlic. Bring to a boil; reduce heat, temporarily, to medium or preheated (beater) rice.
While rice is cooking, heat oil in a large nonstick skillet over medium heat. When rice begins to turn golden brown, whisk in the vinegar and lime juice. Saute rice until golden, remove from heat and stir in tomato, then vegetable broth, then 1 cup peeled cooked chicken, turn, spoon broccoli, then the minced chicken.
Saute the chicken, broccoli, chicken, tomato and sauce in batches over high heat for about 5 minutes. During the last minute of cooking (about 1/2 minute per piece of chicken) stir in the parsley and shrimp.
Return the rice to the pot or into a ramekin and simmer for another 15 minutes.
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